Moist Coconut Cake Recipe - (4.2/5)

Ingredients

• CAKE:
• 3 cups King Arthur Flour unbleached cake flour, 12-ounces
• 2/3 cup coconut milk powder, 2.5-ounces
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup plus 2 tablespoons unsalted butter, 5-ounces
• 1 1/2 cups sugar, 10-ounces
• 6 large egg whites, about 1 1/4 cups; packaged liquid egg whites work fine, too
• 1 1/2 cups buttermilk, at room temperature, 12-ounces
• 1 1/2 teaspoons vanilla extract
• 4 drops coconut flavoring
• LEMON CURD, OPTIONAL:
• 3/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 3/4 cup sugar
• 3 eggs
• 1/2 cup unsalted butter, cubed
• FROSTING:
• 3/4 cup creme of coconut, not coconut milk
• 1/2 cup unsalted butter, 1 stick, 4-ounces
• 5 1/2 cups confectioners’ sugar, divided, 22-ounces
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract, optional
• 3 to 4 drops strong coconut flavoring